Healthy Gluten-Free Recipes

Chili Lime Tuna Cakes

Ready in just 15 minutes, these quick and easy tuna fish cakes are full of zesty flavor. Top them with salsa and sliced avocado.


Ready in 15 minutes • Makes 1 serving


  • 5-oz can low-sodium solid white albacore tuna in water, drained
  • 2 sliced green onions
  • 3 egg whites
  • 1 tbsp coconut flour
  • 1/4 tsp chili powder
  • 1/4 tsp paprika
  • 1/8 tsp sea salt
  • 1 tbsp lime juice
  • 4–5 shakes hot sauce
  • 2 tsp coconut oil
  • 2 tbsp chunky salsa
  • 1/4 avocado (optional)


  1. Combine all ingredients, except coconut oil, salsa and avocado, in a medium-sized bowl. Let sit 2 to 3 minutes so the coconut flour absorbs the moisture of the egg whites and lime juice.
  2. Meanwhile, heat a nonstick pan or electric griddle to medium-high heat or 350°F.
  3. Divide and shape mixture into 2 fish cakes.
  4. Heat coconut oil in the pan and cook cakes about 4 to 5 minutes, then flip. The bottom of the cakes should be a nice golden brown.
  5. Cook 2 to 3 minutes more. When cooked, top cakes with salsa and avocado, and serve with a side salad.

Nutrients per serving: Calories: 350, Total Fats: 10 g, Saturated Fat: 3 g, Trans Fat: 0 g, Cholesterol: 45 mg, Sodium:630 mg, Total Carbohydrates: 15 g, Dietary Fiber: 7 g, Sugars: 3 g, Protein: 50 g, Iron: 5 mg

“I love to serve this dish with garlic-roasted broccoli and mushrooms, or a big spinach salad,” says reader Ashley Farr, who provided this recipe.